Slow Cooker Mexican Chicken Stew
This flavorful Slow Cooker Mexican Chicken Stew is a hearty, comforting dish with a burst of vibrant Mexican flavors. Perfect for a laid-back weekend meal, this stew is easy to make, packed with nutrients, and can be served with a side of Herbed Butter Garlic Quinoa and Chilled Sweet & Sour Cucumber Noodle Salad to create a complete, wholesome experience.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chicken thighs (shredded) | 150 grams |
| Carrots (Gajjar), diced | 2 pieces |
| Sweet corn | 1 cup |
| Black beans (optional) | 1 cup |
| Onion, sliced | 1 piece |
| Green bell pepper (Capsicum), diced | 1 piece |
| Tomato, chopped | 1 cup |
| Chicken stock | 1 cup |
| Red chilli powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Lemon juice | 2 teaspoons |
| Salt and pepper | 1 1/2 teaspoons |
| Coriander (Dhania) leaves, chopped | 2 tablespoons |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation | 0 minutes |
| Cooking | 360 minutes (6 hours) |
| Total | 360 minutes (6 hours) |
Serving:
| Servings | 4 |
|---|---|
| Cuisine | Mexican |
| Course | Main Course |
| Diet | Non-Vegetarian |
Instructions:
-
Prepare the Base
Begin by heating a pressure cooker or a large pot with a little oil. Add the sliced onion and diced carrots. Sauté for about 4-5 minutes on medium heat until the onions become translucent and tender. -
-
Add Vegetables
Next, stir in the diced green bell peppers, sweet corn, and chopped tomatoes. Continue to sauté for another 2 minutes, allowing the vegetables to soften and mix together. -
Season the Stew
Sprinkle in the red chilli powder, cumin powder, and salt. Stir well to coat the vegetables and bring out the flavors. The aroma from the spices will add to the allure of this stew. -
Add Chicken and Beans
Incorporate the shredded chicken thighs and optional black beans into the mix. Give everything a good stir, ensuring the chicken and beans are evenly distributed among the vegetables and spices. -
Add Liquids and Slow Cook
Pour in about 1 cup of chicken stock or water to the pot. For a slow cooker, set it on low and cook for approximately 6 hours (360 minutes). Alternatively, if using a regular pressure cooker, cook for about 30 minutes or until the chicken is tender and cooked through (typically 4 whistles). -
Final Touches
Once cooked, release the pressure naturally if using a pressure cooker. If you’re using a slow cooker, simply check the tenderness of the chicken and vegetables. Garnish the stew with freshly chopped coriander (Dhania) leaves for a fresh, vibrant finish. -
Serve and Enjoy
Serve this comforting Slow Cooker Mexican Chicken Stew alongside Herbed Butter Garlic Quinoa and Chilled Sweet & Sour Cucumber Noodle Salad for a delightful, complete meal. This dish is perfect for a relaxing family dinner or a casual get-together with friends.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Protein | 25g |
| Carbohydrates | 28g |
| Fat | 12g |
| Fiber | 5g |
| Sodium | 650mg |
| Cholesterol | 70mg |
Tips:
- Spice Adjustment: If you prefer a spicier stew, feel free to add extra red chilli powder or even a chopped jalapeño.
- Customization: The black beans are optional but add great texture and protein to the stew. Feel free to skip them if you prefer a lighter version.
- Vegetarian Version: For a vegetarian stew, omit the chicken and replace it with extra beans or tofu for added protein.
This Slow Cooker Mexican Chicken Stew is a crowd-pleaser with its bold, delicious flavors and ease of preparation. Let the slow cooking do all the work, and enjoy a tasty, comforting dish with minimal effort!
